Recipe by Sarah’s Spoonful.
|10 min||40 min||Easy|
Preheat oven to 200C.
Slice off the very top of the garlic bulb and then drizzle the bulb with 1 tblspn olive oil. Wrap the entire bulb in foil and bake for 30 - 40 minutes until soft.
Remove the garlic bulb from oven and peel the skins off the garlic cloves. Alternatively squeeze the roasted garlic out of each clove. Caution garlic will be hot.
Set aside 2 garlic cloves. Add the remaining dip ingredients to a blender or food processor and blend until combined. Taste and season with additional salt and pepper as required.
To make the Rosemary Oil, add one tblspn of olive oil to a frying pan with a sprig of rosemary and heat gently until the leaves are golden. Allow to cool slightly.
Arrange the dip into a serving bowl. Chop the remaining 2 garlic cloves and sprinkle over the dip. Drizzle with the rosemary oil and leaves and serve with Fantastic Grainz or Rice Crackers.